Influence of chewing and swallowing on flavour perception

Svenja Kaufmann (1), Karin Wendin (1), Gunnar Hall (1)

(1) SIK, The Swedish Institute for Food and Biotechnology, Sweden

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Flavour perception is playing a significant role in food acceptance, nutrient intake and in the development of food products. For elderly people with chewing and swallowing disorders the abilities of chewing and swallowing often effects the perception of taste and flavour. This study investigated the influence of the numbers of chewing and swallowing on flavour perception.

Flavour and aftertaste of leek, onion and pepper were determined and analysed by a trained sensory panel.  The aftertaste was described after 20 seconds. The analysed products were texture modified foods in form of commercial available timbales.

A significant effect of chewing was found. Throughout chewing leek and onion flavour perception increased, but decreased with further chews. Pepper perception increased with the number of chewing and showed no decline. The declines in perception after 20 seconds were very similar within each flavour.  Flavour perception was not affected by the number of swallowing in all samples.  

It was found that there were considerable differences between on one side the perception of leek and onion flavours and on the other side the perception of pepper. The different flavour qualities showed specific characteristics in perceived intensity. There existed a maximum in leek and onion perception which were perceived by the olfactory receptors. After reaching a maximum, higher numbers of chewing did not lead to an increased flavour perception. The perception of pepper was related to the irritation of the trigeminal nerve. The results showed an adaptation of pepper perception. No decline was observed after higher number of chewing. Aftertaste perception showed no significant decline.

Key words: swallowing, chewing, flavour perception, sensory